Crimean Eggplant Caviar
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
10
Description
This appetizer can serve as a specialty (sauce or addition) to the main dish, as well as a complement to a side dish.
Ingredients
- Eggplants - 2 pieces
- Tomatoes - 2 pieces
- Orange Bell Peppers - 2 pieces
- Cilantro - 5 sprigs
- Basil - 2 sprigs
- Salt - to taste
- Sugar - to taste
- Uchiko Suneli - 1 teaspoon
- Lemon-Pepper Mix - 1 teaspoon
- Garlic - 1 head
- Vegetable Oil - 5 tablespoons
Step by Step guide
Step 1
Prepare the vegetables for baking - wash and peel them.
Step 2
Prick the eggplants and tomatoes with a fork in several places and place them in the oven to bake. 45 minutes at 355°F is sufficient.
Step 3
When the eggplants are ready, remove them and wrap each one in plastic wrap like a 'candy'.
Step 4
Wrap the peppers, tomatoes, and garlic separately.
Step 5
Cut off the part of the eggplant that does not have the stem (cut off the tip along with the wrap).
Step 6
Squeeze the flesh out of the eggplant; the skin is not needed.
Step 7
Peel the skin off the peppers.
Step 8
Cut the peppers into strips.
Step 9
Also peel the skin off the tomatoes.
Step 10
Chop the tomatoes randomly (be careful, there will be a lot of juice).
Step 11
Combine all the chopped vegetables and eggplant in a bowl.
Step 12
Now take the herbs.
Step 13
Chop the herbs finely.
Step 14
Add the herbs to the vegetables, along with salt and sugar.
Step 15
Add lemon pepper.
Step 16
Next, add the uchiko suneli.
Step 17
Cut off the bottom part of the garlic and squeeze out the cloves.
Step 18
The cloves can be chopped into small pieces.
Step 19
Combine everything in the bowl.
Step 20
Mix well. You can stop here if you prefer coarsely chopped vegetables in the caviar.
Step 21
If a finer consistency is needed, blend further with a blender.
Step 22
Add vegetable oil and mix.
Step 23
The caviar is ready.
Step 24
Serve the caviar either cold or hot, with cheese and herbs.
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